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Chocolate Zucchini Bread with Shredded Coconut

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Celebrating zucchini season with this incredible Chocolate Zucchini Bread with Shredded Coconut. It’s moist and rich zucchini bread, with the spices you love. Only better with melting chocolate chunks throughout and the irresistible flavor of coconut

slice of chocolate chunk zucchini bread with a cup of coffee

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Truly. I adore this bread. While I love everything zucchini, this zucchini bread recipe is just a little special. I mean… it has chocolate! And that just about sums it up.

Sliced Zucchini Bread on a brown plate

While I’ll always love our Healthy Morning Zucchini Bread, breakfast perfect, and our traditional forever favorite zucchini bread, this recipe is a bit different. Like a familiar friend with a tantalizing secret. And that would be, of course, hidden chocolate chunks.

And they are, rather divine.

Loaf of Chocolate Chunk Zucchini Bread

All I can say is let’s make this zucchini season last as long as possible! 

Sliced Chocolate Zucchini Bread

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slice of chocolate chunk zucchini bread with a cup of coffee

Chocolate Zucchini Bread with Shredded Coconut

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Celebrating zucchini season with this Chocolate Zucchini Bread. Moist and rich with coconut and the familiar zucchini spices you love. Only better thanks to melty chocolate. Yum!


  • 2 medium zucchini, finely grated (about 2 cups)
  • 1/2 cup vegetable oil
  • 1/4 cup maple syrup
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup brown sugar
  • 2 cups all-purpose flour
  • 1/2 shredded coconut
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup chocolate chunks or chips


  1. Preheat the oven to 350 degrees F and grease a 9x5 inch bread pan.
  2. Shred the zucchini and then spread evenly on a paper towel lined baking sheet. Cover with another layer of paper towels and let sit 10 minutes. Squeeze out any moisture in the zucchini and set aside.
  3. In a large mixing bowl, stir together the oil, maple syrup, eggs, and vanilla until combined. The stir in the shredded zucchini. Add the brown sugar, flour, coconut, baking soda, baking powder, cloves, cinnamon, and salt. Mix until just combined -- be careful not to overmix. Fold in the chocolate chunks.
  4. Transfer the batter into the prepared baking pan; bake for 50-60 minutes, or until center is set. Remove from the oven and let cool for 30 minutes or so before cutting into slices.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 34mgSodium: 286mgCarbohydrates: 48gFiber: 2gSugar: 28gProtein: 5g

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  1. This looks so good! By the way, I love the brown plates. Do you mind telling me their brand and where you got them from please? 🙂

    1. Hi Becky. I don’t mind at all! I purchased these as a set years ago at a vintage shop and haven’t been able to find them since. I’m now replacing them with Delamere Brown by Spode at Replacements.com. The originals (which I still LOVE) are Claytan Tableware from Malaysia. There is no pattern name but there are a few teacups available at Replacements as well. Here’s a link to that pattern too.

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